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Let the Meatballs RestAnd Other Stories About Food and Culture$
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Massimo Montanari

Print publication date: 2015

Print ISBN-13: 9780231157339

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231157339.001.0001

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The Gastronomy of Hunger

The Gastronomy of Hunger

Chapter:
(p.65) Four The Gastronomy of Hunger
Source:
Let the Meatballs Rest
Author(s):

Massimo Montanari

, Beth Archer Brombert
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231157339.003.0004

This chapter explores the role of hunger in food history, and how it has led to many revelations and innovations that are often overlooked by its chroniclers. Gastronomy is in itself a product of hunger and the need to consume food, and it comes in many forms. Understanding the diversity of food is one such endeavor, as the knowledge of the land and the plants it generates spontaneously, and the oral transmission of knowledge shared by common people, is recognized as extremely important even by official science. But this powerful link between food and hunger can be expressed in other ways, such as in the conception of food “staples” and food preservation, as it is these that sustain the peasant through the harsh winter months. Overall, food is both a pleasure and a resource.

Keywords:   food history, hunger, gastronomy, food preservation, food diversity, science

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